Bowl #2 and I first discovered cold brew coffee a little over a year ago. In the midst of an epic New York heat wave (in the midst of an un-air-conditioned apartment), we thought it was nothing short of magic. Just coffee grounds, water, and time, and not only do you get to skip boiling water, waiting for coffee to cool, fiddling with coffee ice cubes — but you get a sweetly aromatic brew, full of previously unsung flavor notes, and completely different from the bitter, toasty coffee from drip machines. (If you couldn’t guess, I’m a fan.)
So when the lovely ladies at Verily Magazine asked me what I thought of a doing a cold brew affogato, I was all on board. Traditionally, affogato is served with hot espresso, but I get a little freaked every time that everything’s going to melt and end up eating the entire dessert with a mild sense of panic (casual). So I love the idea of serving it with coffee that’s already cold, and even more with cold brew, since I find it to be noticeably sweeter than regular coffee, with a hint of chocolate depending on the grounds you use. If that’s not asking to be combined with ice cream, I don’t know what is.
You can find my take on how to make cold brew concentrate and cold brew affogato here. Happy Friday! Wishing you all the loveliest weekend ahead.